BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

137 related articles for article (PubMed ID: 4983742)

  • 1. [Cooked and cooked-smoked sausages as a causative factor in food poisonings provoked by Bac. cereus].
    Pivovarov IuP; Akimov AM
    Vopr Pitan; 1969; 28(2):77-81. PubMed ID: 4983742
    [No Abstract]   [Full Text] [Related]  

  • 2. [Survival of Bacillus cereus in food products subjected to various types of cooking processes].
    Prokopova LL
    Gig Sanit; 1971 Aug; 36(8):50-4. PubMed ID: 5004282
    [No Abstract]   [Full Text] [Related]  

  • 3. Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group.
    Carlin F; Fricker M; Pielaat A; Heisterkamp S; Shaheen R; Salonen MS; Svensson B; Nguyen-the C; Ehling-Schulz M
    Int J Food Microbiol; 2006 May; 109(1-2):132-8. PubMed ID: 16503068
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effect of nisin on growth kinetics from activated Bacillus cereus spores in cooked rice and in milk.
    Vessoni P; Moraes DA; Fajardo DN
    J Food Prot; 2002 Feb; 65(2):419-22. PubMed ID: 11848578
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Discovery after botulinum poisoning: shops store smoked fish too long in too high temperatures].
    Lakartidningen; 1993 Mar; 90(9):800. PubMed ID: 8445968
    [No Abstract]   [Full Text] [Related]  

  • 6. [Heat treatment for the control of Bacillus cereus spores in foods].
    Tanaka K; Motoi H; Hara-Kudo Y
    Shokuhin Eiseigaku Zasshi; 2005 Feb; 46(1):1-7. PubMed ID: 15881248
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Contamination of foodstuffs and objects of the external environment with Bac. cereus at public catering establishments].
    Volkova RS
    Gig Sanit; 1971; 36(2):108-9. PubMed ID: 4996923
    [No Abstract]   [Full Text] [Related]  

  • 8. [M. tuberculosis resistance to thermal conditions adopted in the production of cooked sausages].
    Kozhemiakin NG; Sidorenko BV; Ivanov NE
    Vopr Pitan; 1967; 26(6):61-4. PubMed ID: 4975774
    [No Abstract]   [Full Text] [Related]  

  • 9. Emetic food poisoning caused by Bacillus cereus.
    Holmes JR; Plunkett T; Pate P; Roper WL; Alexander WJ
    Arch Intern Med; 1981 May; 141(6):766-7. PubMed ID: 6786233
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Bacillus cereus as the causative agent of food poisoning in a home for the aged].
    van Zijl WJ; Wolff HL
    Ned Tijdschr Geneeskd; 1968 Jul; 112(30):1369-71. PubMed ID: 4971417
    [No Abstract]   [Full Text] [Related]  

  • 11. [Effect of pH of food products on the development of Bac. cereus group bacteria].
    Pivovarov IuP; Kukhto AI
    Vopr Pitan; 1970; 29(4):72-5. PubMed ID: 4992626
    [No Abstract]   [Full Text] [Related]  

  • 12. [Bacillus cereus as an etiological factor in food poisoning].
    Smykal B; Rokoszewska J
    Rocz Panstw Zakl Hig; 1976; 27(1):47-53. PubMed ID: 814606
    [No Abstract]   [Full Text] [Related]  

  • 13. [Studies on the time of survival of Cl. perfringens in a sample of naturally contaminated meat preserved at +4 degrees, and on the heat resistance of its spores].
    Del Vecchio V; D'Arca SU; D'Arca Simonetti A; Mastroeni I
    Nuovi Ann Ig Microbiol; 1969; 20(6):477-85. PubMed ID: 4318339
    [No Abstract]   [Full Text] [Related]  

  • 14. Bacterial contamination of food.
    Christie AB
    Proc Nutr Soc; 1972 May; 31(1):33-7. PubMed ID: 4340202
    [No Abstract]   [Full Text] [Related]  

  • 15. Evaluation of the safety of domestic food preparation in Malaysia.
    Desmarchelier PM; Apiwathnasorn C; Vilainerun D; Watson C; Johari MR; Ahmad Z; Barnes A
    Bull World Health Organ; 1994; 72(6):877-84. PubMed ID: 7867133
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Examinations on semi-preserved broiling sausages. II. Some properties of isolated aerobic spore formers inportant for food hygiene].
    Scheibner G
    Monatsh Veterinarmed; 1967 Aug; 22(16):666-70. PubMed ID: 4965720
    [No Abstract]   [Full Text] [Related]  

  • 17. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
    Thorsen L; Budde BB; Koch AG; Klingberg TD
    Int J Food Microbiol; 2009 Apr; 130(3):172-8. PubMed ID: 19230998
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll.
    Byrne B; Dunne G; Bolton DJ
    Food Microbiol; 2006 Dec; 23(8):803-8. PubMed ID: 16943086
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Sanitary bacteriological research on cooked sausages prepared by partial substitution of nitrites with a new dye made from the blood of slaughter animals].
    Lerina IV; Ivanov AT; Prilipko LA; Pedenko AI; Belitskiĭ BI
    Gig Sanit; 1986 Jun; (6):92-3. PubMed ID: 3744089
    [No Abstract]   [Full Text] [Related]  

  • 20. Bacteria and foodborne illness.
    J Pract Nurs; 2008; 58(3):13-5. PubMed ID: 19180844
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 7.